Mexican Beef and Rice Soup
INGREDIENTS:
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, diced (any color)
1 can (14.5 oz) diced tomatoes
4 cups beef broth
1 cup long-grain rice (uncooked)
1 tsp ground cumin
1 tsp chili powder
Salt and pepper, to taste
Optional Toppings:
Chopped fresh cilantro
Diced avocado
Shredded cheese
Lime wedges
Tortilla chips or strips
DIRECTIONS:
Cook the Ground Beef:
In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up into crumbles as it cooks.
Once fully cooked, drain excess fat if necessary.
Sauté Vegetables:
Add the chopped onion, garlic, and diced bell pepper to the pot with the cooked beef.
Sauté for 4-5 minutes, until the vegetables are softened.
Add Seasonings and Tomatoes:
Stir in the cumin, chili powder, salt, and pepper. Cook for 1 minute to toast the spices and enhance their flavors.
Add the diced tomatoes (with their juices) and stir well.
Add Broth and Rice:
Pour in the beef broth and bring the mixture to a boil.
Stir in the rice, reduce the heat to low, cover, and let simmer for 20-25 minutes, or until the rice is tender.
Adjust Seasoning:
Taste the soup and adjust the seasoning as needed with additional salt, pepper, or spices.
Serve:
Ladle the soup into bowls and top with your favorite garnishes, such as cilantro, avocado, shredded cheese, or a squeeze of lime.
Tips:
Make it Spicy: Add a diced jalapeño or a pinch of cayenne pepper for extra heat.
Vegetable Add-Ins: Corn, black beans, or zucchini can be added for extra heartiness.
Storage: This soup can be stored in the refrigerator for up to 3 days. Reheat gently and add extra broth if the rice absorbs too much liquid.
Enjoy your warm and flavorful Mexican Beef and Rice Soup!